MUSHROOM SOUP
A delicious soup to warm you to the core. Fresh mushrooms with a little twist
Ingredients
Soup Ingredients
- 2 Pounds Mushroom I use baby bella (your choice)
- 1 Large Onion Chopped fine
- 2 Cloves Garlic chopped
- 4-6 oz White wine
- 1 Tbsp Olive oil
- 2 1/2 cups Chicken Broth/or Vegetable broth
- 1 Tbsp Dijon Mustard
- 1 Tbsp Balsamic Vinegar
- 1 cup Light cream
- 1/4 cup Water
- 1 Tbsp Corn Starch
Instructions
Creating Mushroom Soup
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Clean and slice mushrooms thin
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Finely chop onions and garlic
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In a stock pot add 2/3 Tbsps. olive oil, add onions and garlic and sauté them until the onions are translucent
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Add the mushrooms and cook for 5/10 minutes until the mushrooms have released their liquid. I feel you need to cook the mushrooms until they are the texture you prefer. so cooking time will vary
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Add Wine, salt, pepper to taste. Then add mustard, balsamic Vinegar and sugar
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Stir in and add Chicken broth or vegetable broth. Let the soup boil for approximately 20 minutes
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Reduce heat and add light cream, stirring til combined
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Combine water and corn starch and blend well. Then add to soup and bring to a slow boil. Cooke for 2-3 minutes and Serve
Recipe Notes
This recipe was adapted from a great Instagram account @best_greek_food. If you are interested in seeing the original recipe here is the link
https:instagram.com/best_greek_food_stories?utm_medium=copy_li